Combine 6 quarts water and 1 teaspoon kosher salt in a large Dutch oven, and bring to a boil. Cook pasta in boiling water according to package directions. Drain in a sieve over a bowl, reserving 1/3 cup cooking liquid. Add pasta to vegetables.

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Ratings & Reviews

Not that great

This recipe was a bit disappointing. We love basil, and zucchini is high on our list of veggies, but this was just too plain-tasting. Just tasted bland. Made our tastebuds wonder where was all the yummy stuff that we had cooked up.Won't make again.

sprky182's Review

Megan521's Review

This is delicious! My husband isn't a fan of pesto usually, but he loved this dish. He requested to put it in the "regular rotation. Several people noted a strong garlic taste -- mine didn't have that, but I used the pre-chopped, jarred garlic in juice."

JessicaLuu's Review

I followed the recipe exactly, and this tasted like a big bowl of raw garlic and onion. When I reheated it the next day for leftovers it was better, because the garlic and onion cooked in the microwave, but it was still very overwhelming, and I love garlic. Definitely a one note dish.

hawaii101's Review

allisonjessee's Review

We thought this was very good. The sauce was delicious, and I liked that there were still pieces of zucchini in the pasta (not just the pistou). We served it with a side salad and bread. The raw garlic flavor was a little strong for me, but you expect that with this type of dish, and my husband didn't mind it at all.

Invncblesmile85's Review

claresoko's Review

Wonderful, filling recipe and I was able to make on a weeknight with some careful orchestration. I started boiling the water for the pasta and preheating the oven for the pine nuts as the pan for the zuccini was heating. Once the zuccini and onions were cooked the rest came together quickly. Like others I cut back on the garlic to just 1 large clove. I'll defintely make the dish again and try adding left over chicken.

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